что означает deep-dish pizza

"пицца в глубокой тарелке" дословно, что-то типа пирога открытого по-нашему

Это пицца с толстым слоем текста и крупной "начинкой", с кучей сыра и соуса. Вот такая



The Chicago-style "deep-dish" pizza was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno's founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe.

This pizza is far from the roots of an original Italian pizza. It does not include thin crusts or delicate toppings, but rather it is made with a heavy, thick crust and large amounts of cheese, sauce and ingredients.
The pizza begins with a thick layer of dough made with olive oil and cornmeal laid into a deep round pan and pulled up by the sides, then parbaked before the toppings are added, to give it greater spring; the pan is oiled heavily in order to create a fried effect on the outside of the crust. The crust is covered with cheese (generally sliced mozzarella) and meat, usually in a solid layer or patty, just above the crust. Italian sausage (a Chicago staple), as well as vegetables such as onions, mushrooms and bell peppers are also used. A sauce, usually uncooked, made from shredded or puréed tomatoes is added.
Another deep-dish restaurant is Uno's companion restaurant Due, opened down the block by Sewell in 1955. However, a year before, the Original Gino's Pizza opened on Rush Street. Twelve years later, in 1966, Gino's East opened. Lou Malnati's was founded by another of Rudy Malnati's sons.

In 1972, the Chicago Tribune reported that a steakhouse chain called "Gulliby's at S.O.P." offered "pub dining rooms that feature deep-dish pizza and sandwiches."
Some Chicago deep-dish pizza restaurants ship their partially baked pizzas within the continental U.S.